To make the syrup, put the grated beetroot and maple syrup in a pan set over a low heat and let the syrup bubble away for 15 minutes until reduced down by about a quarter. Meanwhile, for the ice-cream base, add the coconut milk to another pan with the cardamom pods and vanilla. Set over a low heat and allow the mixture to infuse for 10 minutes.
In a small bowl, whisk together the cashew nut milk, or other milk, and cornflour until the mixture is smooth. Whisk the milk mixture into the infused coconut milk mixture, then use a spatula to constantly stir over a low heat until it starts to thicken up.
When the beetroot syrup has reduced down by around a quarter, pass through a sieve into the custard mixture, adding enough syrup to achieve a colour and beetroot flavour you like. The leftover beetroot in the sieve can be dried at a low-temperature in the oven or dehydrated until crisp, then blitzed in a spice grinder into a vibrant beetroot powder, ready to decorate, if you like.
Simmer the beetroot custard for 5 minutes, then pass through a clean sieve into a clean bowl. Cover the surface directly with baking paper to stop a skin forming. Allow to cool to room temperature, then transfer to the fridge until completely chilled.
Add the chilled mixture to an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a freezer proof container and store in the freezer until ready to serve.
Serve topped with the dried beetroot powder, if using, and the chopped pistachios and fresh mint.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
